Cooking with Autumn and Winter vegetables Kochen mit Herbst-und Wintergemüse Platillos con verduras de otoño e invierno

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Cooking with Autumn and Winter vegetables

Biomanantial
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comentarios  6  Comments

Cooking with Autumn and Winter vegetables

Taking advantage of seasonal products can be one of the best alternatives to implement in the kitchen and some of the advantages to using seasonal products are that they are cheaper and they also provide the vitamins and nutrients we need for the Autumn and Winter months. Pumpkins, aubergine (eggplant), sweet potato, spinach, cauliflower, etc. are seasonal vegetables. Vegetables are great for preparing a variety of delicious dishes that you will not regret including in your cooking.

Sweet Potato Gratin

Ingredients

  • 2 Sweet potatoes
  • 1 cup of Grated Manchego cheese
  • 1 cup of Whipping cream
  • 1 tbsp. of butter
  • 3 cups of spinach
  • Salt & Pepper to taste

Preparation

  1. Cut the sweet potato into thin slices.
  2. Wash and disinfect the spinach, remove the stems and cook for a few minutes in boiling salted water, drain, and chop coarsely.
  3. Grease a pan with butter and place a layer of potato, cover with spinach, grated cheese and whipping cream, continue to make these layers ending with a layer of sweet potato slices.
  4. Place in the oven at 200°C for 30 minutes or until the potato is tender and has a golden color.

Courgette (Zucchini) Quiche

Ingredients

For the pastry:

For the filling:

  • 150 gr. of Manchego Cheese
  • 250 ml. of cream
  • 2-3 Courgettes (Zucchinis)
  • 4 Eggs
  • 100 ml. of milk
  • 1/2 Onion
  • Salt & Pepper (sufficient amount)

Preparation

For the pastry:

  1. Mix the flour with the salt and sift. Add the butter in small cubes.
  2. Mix until crumbly and integrate the egg, adding water if the dough is very firm.
  3. Knead until the dough becomes compact, wrap in plastic and refrigerate for at least 30 minutes.

For the filling:

  1. Chop the onion and courgette and sauté, season with salt and pepper.
  2. Roll out the dough and cover a previously floured or greased mold. To avoid the dough from rising too much, pierce a few times with a fork.
  3. Bake at 180 ° C for 10 minutes.
  4. Mix the cream, eggs and cheese in a bowl, then add the courgette and onion preparation, season with salt and pepper if necessary.
  5. Remove the dough to place the filling inside and bake again for 15 minutes until the filling is firm and golden.

Baba ghanoush (Aubergine dip)

Ingredients

  • 1-2 Aubergines (Eggplants)
  • 1/4 cup of Peanut butter
  • 2 tbsp. of raw Sesame organic
  • 1 clove of garlic
  • 1 tbsp. of Olive oil
  • Salt and pepper to taste
  • 3 tbsp. of Lemon juice

Preparation

  1. Roast the eggplant in the oven with a little oil and salt at 200 ° C until soft.
  2. Remove the skin and pulp and mix with minced garlic, olive oil, peanut butter and lemon juice. Blend or process all ingredients until blended well.
  3. Serve with sesame seeds

Carrot Salad

Ingredients

  • 4 Carrots
  • 3 tbsp. of mayonnaise
  • 1 tsp. of milk
  • 1/2 cup of raisins
  • 1 cup of apple
  • 2 sticks of celery

Preparation

  1. Peel and grate the carrots or cut them into strips.
  2. Remove the core and seeds from the apple and chop into cubes or thick slices.
  3. Chop celery and reserve.
  4. Mix all ingredients in a deep bowl.
  5. Serve cold, an ideal accompaniment to chicken or pork dishes.

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Tags: eggplant fall recipes spinach vegetables winter

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6 Reviews about Cooking with Autumn and Winter vegetables

avatar3rating
on 22/02/2016
These sound really great recipes, especially the baba ganoush! Although are you able to provide any kind of alternative that does not use peanut butter? I would love to try this recipe but I have a nut allergy. Maybe another kind of butter would work, like almond or pecan? Just a thought. Thanks for this article! Seasonal fruit & veg are the best possible options for a good diet.
avatar4rating
on 11/07/2014
Zucchini quiche!! That sounds SOO good! Our garden is just exploding with them. We made a really good zucchini bake last night - diced the zuchinni and sauteed it with spices, then we put it in a casserole dish, covered it with spaghetti sauce and Parmesan cheese and baked it until the cheese melted. We ate it on toast and it was super tasty. I'm definitely excited to try the sweet potato gratin.
avatar5rating
on 01/12/2013
Thanks for sharing that many recipes! My family and me will enjoy a lot having those dishes in our table. they sound delicious and pretty healthy too! which is a very good bonus when talking about the good consumption of products, and it is even better if you choose organic products for the preparation
avatar4rating
on 29/11/2013
I have tasted the quiche but not with that ingredient, which seems like a good option to enjoy with the people who like to try new and exotic things, maybe some friends or even to encourage the family to try something different and enjoyable
avatar5rating
on 25/11/2013
The potato gratin is delicious and I love it! so the sweet potato with cheese can make a perfect and exotic recipe, thanks for sharing that, maybe it wouldn't never come in my mind, which makes me believe that I should be a little more creative while preparing my food
avatar4rating
on 17/11/2013
The eggplant dip sounds very rare, I do not know, even the name is a little bit strange, however sounds like a good recipe, to try something new and change the variety of dishes, because we tend to eat the same diet all the days and this can make us tired.

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